One of the reasons I managed to become semi-vegetarian is being able to make hearty and tasty vegetarian dishes. Being a huge fan of both avocados and sweet potatoes, this potato cakes recipe brings the best of both vegetables.
If you’re not sure about swapping your chicken or turkey for a complete vegetarian diet, I highly suggest you try out this potato cakes dish. Let me know how you found it. It will make the transition to becoming completely vegetarian a piece of cake (pun intended).
Potato Cakes Ingredients
3 medium sweet potatoes (about 600g), peeled and coarsely grated
1 small red onion, finely chopped
2 garlic cloves, crushed
1 thumb of ginger, peeled and finely grated (I skipped this and it still turned out great!)
2 tbsp corn flour
2 red chillies, 1 finely chopped and 1 finely sliced
Sea salt and freshly ground black pepper
Large handful of coriander leaves, roughly chopped
2 tbsp brown rice flour (I simply used 4 tbsp of basic sauce thickening flour and it was OK)
6 tbsp olive oil or coconut butter, melted
2 ripe avocados, halved and pitted
2 limes, 1 juiced and 1 quartered
Tip the grated sweet potatoes into a large mixing bowl. Add the onion, garlic, ginger, both flours, the chopped chilli, seasoning, about 1 tbsp of the coriander and 2 tbsp of the oil or melted coconut butter. Mix everything well. Divide the remaining oil or coconut butter between four 15cm-diameter cast-iron or heavy-based frying pans. Place over a high heat. Add one quarter of the potato mixture to each pan, or all of it to the large pan and flatten firmly with a spatula. Reduce the heat to medium. Cook each cake for 3-5 minutes (or slightly longer for the larger version). Then, run a palette knife or spatula around the edge. Tip each cake out onto a flat plate. Then, slide back into its pan the other way up. Return to the heat for about 3 more minutes until the underside is nicely browned. Scoop the avocados out of their skins with a spoon. Smash roughly with a little lime juice, the remaining coriander, sliced chilli and seasoning to taste. Serve each hot cake with the avocado mixture spooned on top and lime quarters to squeeze over.
If you liked this recipe, try this one too.